Rhode Island Johnnycake Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Maple Butter:
2 sticks unsalted butter, room temperature
1/2 cup real Grade B maple syrup
1/2 tablespoon dark molasses

Blueberry-Apple “Salsa”:
3/4 cup chopped blueberries
3/4 cup diced Green Delicious apple
1/2 cup diced sweet onion
1 tablespoon lemon juice
1 tablespoon apple cider vinegar

12 slices Applewood-Smoked Bacon

1 cup water
1 cup white cornmeal (if available, you can use johnnycake meal)
1/2 teaspoon salt
1/4 cup milk

2 pounds ground chuck
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper

Vegetable oil, for brushing on the grill rack
6 egg hamburger buns, split


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make Maple Butter, combine butter, maple syrup, and molasses in a small mixing bowl. Mix until well combined. Set aside.

To make Blueberry-Apple Salsa, in a small mixing bowl combine blueberries, apples, onion, lemon juice, and vinegar. Toss until well combined. Set aside.

To make bacon, heat 2 large fireproof non-stick skillets on the grill. Add 6 slices of bacon to each and cook until crispy, about 5 minutes. Drain on paper towels.

To make Johnnycakes, boil water in a small fireproof saucepan on the grill. Pour off some of the fat from skillets used to cook the bacon, leaving a tablespoon or two in each skillet. Add cornmeal and salt to a large mixing bowl. Add boiling water to cornmeal. Stir. Add milk. Stir. Place the skillets back on the grill over medium heat. Spoon the batter into the skillets, creating 3 thin burger-sized johnnycakes in each skillet (for a total of 6). Cook for 5-6 minutes per side so a crispy crust forms. Remove from heat.

To make the patties, in a large bowl combine beef, salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions. Place a tablespoon of the Maple Butter inside the middle of each patty. Bring the meat up around it so the butter is covered. Form the portions into patties to fit the buns.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread a generous layer of Maple Butter on the cut side of the buns. On each bun bottom, place two slices bacon, Blueberry-Apple “Salsa,” a patty, a Johnnycake, and the bun tops.

Makes 6 burgers.